In the Swiss mountains the making of barley soup is considered an art-form. This is the version from the east of Switzerland, full of pork products – now cooked throughout the confederation.
2.4 litres water 4 smoked pork sausages, chopped small 250 g potatoes, chopped small 250 g bacon / ham, cubed 150 g cabbage, sliced 150 g carrots, cubed 1 leek, sliced 100 g barley, soaked overnight 100 g celeriac, chopped small 100 g onion, sliced 100 g white beans, soaked overnight 50 g butter 15 g sunflower oil 1 bay leaf Chives, bunch, chopped Pepper, large pinch Salt, large pinch
Sweat cabbage, carrots, celeriac, leek and onions in butter and oil over a low heat, about 15 minutes. Add barley and beans, water, bay leaf and bacon or ham. Cook for three hours. Add potatoes and sausages after 150 minutes, cook for 30 minutes. Season, serve garnished with chives.
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